346 related articles for article (PubMed ID: 33648281)
1. Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions.
Pan J; Tang L; Dong Q; Li Y; Zhang H
Food Res Int; 2021 Feb; 140():110057. PubMed ID: 33648281
[TBL] [Abstract][Full Text] [Related]
2. Soy oil and SPI based-oleogels structuring with glycerol monolaurate by emulsion-templated approach: Preparation, characterization and potential application.
Zou Y; Xi Y; Pan J; Ijaz Ahmad M; Zhang A; Zhang C; Li Y; Zhang H
Food Chem; 2022 Dec; 397():133767. PubMed ID: 35905623
[TBL] [Abstract][Full Text] [Related]
3. Composite-structure oleogels constructed by glycerol monolaurate and whey protein isolate: Preparation, characterization and in vitro digestion.
Zheng S; Li Y; Jiang Q; Farooq S; Li J; Cai Z; Li P; Zhang H; Zhang X
Food Chem; 2024 Jun; 455():139959. PubMed ID: 38850980
[TBL] [Abstract][Full Text] [Related]
4. Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions.
Patel AR; Schatteman D; De Vos WH; Lesaffer A; Dewettinck K
J Colloid Interface Sci; 2013 Dec; 411():114-21. PubMed ID: 24050637
[TBL] [Abstract][Full Text] [Related]
5. The effects of oil type and crystallization temperature on the physical properties of vitamin C-loaded oleogels prepared by an emulsion-templated approach.
Wang X; Wang SJ; Nan Y; Liu GQ
Food Funct; 2020 Sep; 11(9):8028-8037. PubMed ID: 32845264
[TBL] [Abstract][Full Text] [Related]
6. Beeswax: A potential self-emulsifying agent for the construction of thermal-sensitive food W/O emulsion.
Gao Y; Lei Y; Wu Y; Liang H; Li J; Pei Y; Li Y; Li B; Luo X; Liu S
Food Chem; 2021 Jul; 349():129203. PubMed ID: 33581433
[TBL] [Abstract][Full Text] [Related]
7. Crystallization Behavior and Physical Properties of Monoglycerides-Based Oleogels as Function of Oleogelator Concentration.
Zhang Y; Xu J; Tang C; Li Y
Foods; 2023 Jan; 12(2):. PubMed ID: 36673437
[TBL] [Abstract][Full Text] [Related]
8. Hybrid oil-in-water emulsions applying wax(lecithin)-based structured oils: Tailoring interface properties.
Okuro PK; Gomes A; Cunha RL
Food Res Int; 2020 Dec; 138(Pt B):109798. PubMed ID: 33288180
[TBL] [Abstract][Full Text] [Related]
9. Development of behenic acid-ethyl cellulose oleogel stabilized Pickering emulsions as low calorie fat replacer.
Ahmadi P; Tabibiazar M; Roufegarinejad L; Babazadeh A
Int J Biol Macromol; 2020 May; 150():974-981. PubMed ID: 31760020
[TBL] [Abstract][Full Text] [Related]
10. Macadamia oil-based oleogels as cocoa butter alternatives: Physical properties, oxidative stability, lipolysis, and application.
Shuai X; McClements DJ; Geng Q; Dai T; Ruan R; Du L; Liu Y; Chen J
Food Res Int; 2023 Oct; 172():113098. PubMed ID: 37689870
[TBL] [Abstract][Full Text] [Related]
11. Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications.
Li L; Liu G; Bogojevic O; Pedersen JN; Guo Z
Compr Rev Food Sci Food Saf; 2022 May; 21(3):2077-2104. PubMed ID: 35279947
[TBL] [Abstract][Full Text] [Related]
12. Crystal network structure and stability of beeswax-based oleogels with different polyunsaturated fatty acid oils.
Han W; Chai X; Liu Y; Xu Y; Tan CP
Food Chem; 2022 Jul; 381():131745. PubMed ID: 35124493
[TBL] [Abstract][Full Text] [Related]
13. Binary wax oleogels: Improving physical properties and oxidation stability through substitution of carnauba wax with beeswax.
Wang Z; Chandrapala J; Truong T; Farahnaky A
J Food Sci; 2024 Jul; 89(7):4372-4388. PubMed ID: 38837376
[TBL] [Abstract][Full Text] [Related]
14. Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate.
Zhang R; Zhang Y; Yu J; Gao Y; Mao L
Foods; 2022 Aug; 11(15):. PubMed ID: 35954132
[TBL] [Abstract][Full Text] [Related]
15. Development and characterization of structured water-in-oil emulsions with ethyl cellulose oleogels.
García-Ortega ML; Toro-Vazquez JF; Ghosh S
Food Res Int; 2021 Dec; 150(Pt B):110763. PubMed ID: 34863490
[TBL] [Abstract][Full Text] [Related]
16. Characterization of Orange Oil Powders and Oleogels Fabricated from Emulsion Templates Stabilized Solely by a Natural Triterpene Saponin.
Chen XW; Yang XQ
J Agric Food Chem; 2019 Mar; 67(9):2637-2646. PubMed ID: 30721052
[TBL] [Abstract][Full Text] [Related]
17. Investigation of the influence of minor components and fatty acid profile of oil on properties of beeswax and stearic acid-based oleogels.
Sivakanthan S; Fawzia S; Mundree S; Madhujith T; Karim A
Food Res Int; 2024 May; 184():114213. PubMed ID: 38609212
[TBL] [Abstract][Full Text] [Related]
18. The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator.
Choi KO; Hwang HS; Jeong S; Kim S; Lee S
J Food Sci; 2020 Oct; 85(10):3432-3441. PubMed ID: 32918281
[TBL] [Abstract][Full Text] [Related]
19. Effect of silicone oil on the microstructure, gelation and rheological properties of sorbitan monostearate-sesame oil oleogels.
Swe MTH; Asavapichayont P
Asian J Pharm Sci; 2018 Sep; 13(5):485-497. PubMed ID: 32104422
[TBL] [Abstract][Full Text] [Related]
20. Preparation and characterization of oleogel emulsions: A comparative study between the use of recovered and commercial sunflower waxes as structuring agent.
Merchán Sandoval J; Carelli A; Palla C; Baümler E
J Food Sci; 2020 Sep; 85(9):2866-2878. PubMed ID: 32790192
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
